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Frikadeller

Frikadeller are a type of pork and veal meatballs popular in Denmark and many other European countries.

Prep Time
45 mins
Cook Time
45 mins
Resting Time
2 hrs 30 mins
Total Time
1 hr 5 mins
Servings: 20 meatballs
Calories: 102 kcal
Course: Side Dish , Main Course
Cuisine: German , Scandinavian , Danish , Polish

Ingredients

  • ½ lb ground pork
  • ½ lb ground veal , about 10% fat
  • 2 teaspoons salt
  • 1 onion , chopped
  • 1 egg , beaten
  • 3 tablespoons all-purpose flour
  • ¾ cup milk
  • black pepper , freshly ground
  • ½ cup butter (or ½ cup / 100ml vegetable oil), for frying

Instructions

    Cup of Yum
  1. Place the ground meat in a bowl and add the salt, then mix. It is important that the meat is kneaded continuously, for 5 minutes, before adding the other ingredients.
  2. Then add the egg and onion and continue kneading the mince for 2 minutes.
  3. Add the flour and freshly ground pepper.
  4. Knead the meat for 3 minutes.
  5. Then gradually add the milk.
  6. Cover the bowl with plastic wrap and let the meat rest in the refrigerator for 2 hours, kneading it 4 times during the resting time.
  7. Using the dose of a tablespoon, form meatballs (between 15 and 20) and place them on a dish.
  8. Refrigerate the meatballs for 45 minutes.
  9. Heat the oil or butter in a large, heavy-bottomed pan to a temperature of about 340 F (170°C) and fry the meatballs over medium heat on all sides for about 5 minutes per side.
  10. Place the frikadeller on a paper towel.